1 package of active dry yeast
1 cup of warm milk
two tablespoons (of soup) of butter
a pinch of salt
a pinch of sugar
4 eggs
3/2 pound of all-purpose flour
For the cream:
one tablespoon of butter
two tablespoons of all-purpose flour
one cup of chicken broth
one cup of milk
salt and pepper to taste
chicken shredded
pickled palm heart (optional)
British-style or pimento sauce
1 package of active dry yeast
1 cup of warm milk
two tablespoons (of soup) of butter
a pinch of salt
a pinch of sugar
4 eggs
3/2 pound of all-purpose flour
For the cream:
one tablespoon of butter
two tablespoons of all-purpose flour
one cup of chicken broth
one cup of milk
salt and pepper to taste
chicken shredded
pickled palm heart (optional)
British-style or pimento sauce
Mix the yeast with warm milk, add butter, salt, sugar, eggs, and flour
Knead well, leaving to rest for two hours
Pound the dough into small balls and shape into mini-muffin tins
Top each one with a smaller ball of dough
Dip the tops in a beaten egg mixed with milk
Place the brioche in a hot oven when all are filled
Cream: melt butter, whisk in flour
Add chicken broth, milk, salt, and pepper to taste
Add shredded chicken and pickled palm heart (if using)
Cut off the top of each brioche, carefully remove the center with a spoon, and fill with cream
Cover with the removed top piece and serve warm, seasoned with British-style or pimento sauce.
